Stabilization of fatty products



Watente d May 29,. l5

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Frank A. Norris, Minneapolis, Minn" aseigner to General Mills, lnc, a corporation or Delaware No Drawing. Application February 26, 219%, Seriai No. 52%,ild9

(CL see-secs) l2 lliairns.

The present invention relates to a process of stabilizing fatty or oleaginous products such as fats and oils, shortenings, salad dressings,

spreads, and the like.

It has been found that a synergistic antioxidant efiect is obtained by th combined useof an ethanolamine or a derivative thereof and a compound having the ene-diol grouping .The following table will serve to illustrate some i of the results produced by the invention.

Swiit" Sample stability hours (1) Rendered pork lat 2.3 (2) Rendered pork fet+.1% l-ascorbic acid about 11 (3) Rendered pork fet+.1% monoethanolamine .3 (4) Rendered pork iat+.l% monoethenolemine+.l%

l-sseorbic acid 44. 5 (5) Rendered pork fat+.1% diethanolemine, 1.8 (6) Rendered pork lat+.1% diethzmolemine+.1% 1

- ascorbic acid 68 (7) Rendered pork fat+.1% triethanolsminc l .5 (8) Rendered pork iat+.l% triethanolamine+.l-% 1- ascorbic acid 27 (9) Rendered pork fat+.1% morpholine l 1 (l) Rendered pork fat+.l% morpho e+ ascorbic acid 55.

tone', dihydroxy maleic acid, analogues or isomers .of ascorbic acid, such as isoascorbic acid, glucoascorbic acid, araboascorbic acid, etc.

Fatsoluble derivatives of these compounds in which the ene-diol grouping is preserved may also be 'used and the various terms used above are intended to include such derivatives. Examples of such fat-soluble derivatives are described in Oil and Soap, vol. 20, No. 11, pages 224-226, November 1943.

Ethanolamine com- The rendered pork fat referred to in the table above was the crude commercial purchased as such and was employed without any additional purification, It will be apparent that the stability of such products may be further enhanced by commercial purification methods, including hydrogenation and the like. In. order to maintain the stabilities of the products sumciently low that they could be tested within a reasonable period of time, while at the same time demonstrating the eflicacy oi the present invention, these purification treatments referred to were not employed. In commercial practice, however, it will be understood that some of these treatments may be desirable, depending upon the use to which the product is to be put.

The fat-insoluble ene-diol compounds are preferably used in finely divided form and intimately dispersed in the fatty product. Where fat-soluble compounds are used, they may be distributed throughout the fatty product with greater facility.

While definite amounts of antioxidants were employed in the'above tests, it will be apparent that th relative amounts thereof may be varied within considerable limits, depending upon the product to be stabilized, the extent of stability desired, cost, and other iactors.

It is likewise to be understood that the invention is not limited/to the fatty products specifically disclosed but may be employed on a productcontaining a. substantial amount of fat subject to rancidity, whether of an edible nature or not, all of which products are contemplated by the term fatty product as used in the appended claims. A

I claim as my invention:

1. A fatty, product containing as antioxidants a compound having the ene-diol grouping and a compound selected from the group consisting of morpholine, mono-, diand triethanolamines.

2. A fatty product containing as antioxidants l-ascorbic acid and a compound selected from the group consisting of morpholine, mono-, (111 and triethanolamines.

3. A fatty product containing as antioxidants a. compound having an ene-diol grouping, and diethanolamlne.

4. A fatty product containing as antioxidants a. compound having an ene-diol grouping and morpholine.

5. A fatty product containing as antioxidan l-ascorbic acid and diethanolamine.

6. A fatty product containing as antioxidants l-ascorbic acid and morpholine.

the group consisting of morpholine, mono-, di-

and triethanolamines.

10. Process of stabilizing a fatty product against rancidity which comprises incorporating therein l-ascorbic acid and monoethanolamine.

11. Process of stabilizing a fatty product against rancidity which comprises incorporating therein l-ascorbic acid and diethanoiamine.

12. Process of stabilizing a fatty product against rancidity which comprises incorporating therein l-ascorbic acid and morpholine.

FRANK A. NORRIS. 

